Biting force and tongue muscle strength as useful indicators for eating and swallowing capability assessment among elderly patients

Wang, Xinmiao; Zheng, Gangying; Su, Mingsong; Chen, Yanqiu; Xie, Hua; Han, Wei; Yang, Qing; Sun, Jianqin; Chen, Jianshe

doi:10.1016/j.fshw.2019.03.009

Cited by 11 publications

(10 citation statements)

References 30 publications

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“…Moreover, high food adhesiveness increases the risk of pharyngeal residue, which may lead to aspiration (Inagaki et al., 2008; Nakagawa et al., 2014). Additionally, there is a decline in maximum bite force, maximum tongue pressure, and masticatory performance with increased age and various degrees of tooth loss (Ikebe et al., 2012; Liu et al., 2019; Wang et al., 2019), and dysphagia occurs commonly with the elderly. Hence, hard and adhesive textures should be avoided for individuals with dysphagia.…”

Section: Implications Of Food Structure Design In Health Management Via Modulating the Oral Processingmentioning

confidence: 99%

Understanding the oral processing of solid foods: Insights from food structure

Guo

2021

Comp Rev Food Sci Food Safe

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Understanding the relationship between the structure of solid foods and their oral processing is paramount for enhancing features such as texture and taste and for improving health‐related factors such as management of body weight or dysphagia. This paper discusses the main aspects of the oral processing of solid foods across different categories: (1) oral physiology related to chewing, (2) in‐mouth food transformation, (3) texture perception, and (4) taste perception, and emphasis is placed on unveiling the underlying mechanisms of how food structure influences the oral processing of solid foods; this is exemplified by comparing the chewing behaviors for a number of representative solid foods. It highlights that modification of the texture/taste of food based on food structure design opens up the possibility for the development of food products that can be applied in the management of health.

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Section: Implications Of Food Structure Design In Health Management Via Modulating the Oral Processingmentioning

confidence: 99%

Understanding the oral processing of solid foods: Insights from food structure

Guo

2021

Comp Rev Food Sci Food Safe

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“…A recent article by Liu et al (2019) reported that there is a decline in maximum bite force and maximum tongue pressure with increased age among Chinese subjects. This was supported by Wang et al (2019) that showed elderly patients with potential swallowing disorder have a significantly lower biting force maximum tongue pressure than that of healthy adults. Additionally, it was also reported that the swallowing capability showed significant correlations with both the biting force and the tongue muscle (Wang et al, 2019).…”

Section: Soft Solid Foodmentioning

confidence: 56%

“…This was supported by Wang et al (2019) that showed elderly patients with potential swallowing disorder have a significantly lower biting force maximum tongue pressure than that of healthy adults. Additionally, it was also reported that the swallowing capability showed significant correlations with both the biting force and the tongue muscle (Wang et al, 2019). This showed that individuals with dysphagia are very unlikely to consume foods of high hardness (defined as the force necessary to attain a given deformation of food at the first bite) (Nishinari, Fang, & Rosenthal, 2019).…”

Section: Soft Solid Foodmentioning

confidence: 56%

Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

Hadde

Chen

2020

Journal of Texture Studies

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Thickened fluids and texture‐modified foods are commonly used in the medical management of individuals who suffer from swallowing difficulty (known as dysphagia). However, how to reliably assess texture properties of such food systems is still a big challenge both to industry and to academic researchers. This article aims to identify key physical parameters that are important for objective assessment of such properties by reviewing the significance of rheological or textural properties of thickened fluids and texture‐modified foods for swallowing. Literature reviews have identified that dominating textural properties in relation to swallowing could be very different for thickened fluids and for texture‐modified foods. Important parameters of thickened fluids are generally related with the flow of the bolus in the pharyngeal stage, while important parameters of texture‐modified foods are generally related with the bolus preparation in the oral stage as well as the bolus flow in the pharyngeal stage. This review helps to identify key textural parameters of thickened fluids and texture‐modified foods in relation to eating and swallowing and to develop objective measuring techniques for quality control of thickened fluids and texture‐modified foods for dysphagia management.

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“…The details of this measuring device were described in Wang et al (2019). 55 The participants were instructed to place the force sensor probe (covered with a soft plastic finger cot) on the lower first molar of their preferred chewing side. They were then asked to bite the probe with their maximum effort and hold it for a few seconds.…”

Section: Methodsmentioning

confidence: 99%